louisiana remoulade spicy sauce

This spicy Louisiana remoulade sauce brings a little Southern magic to any meal It is my go to condiment for fish crab cakes roasted veggies and even burgers The mix of creamy mayonnaise bracing horseradish Creole spices and herbs makes every bite pop with flavor

I first made this sauce for a backyard seafood boil and everyone ended up putting it on everything The tangy spicy kick makes it a regular request for family meals

Ingredients

• Real mayonnaise: gives the sauce its creamy backbone Use full fat for the best texture and taste
• Whole grain mustard: adds both sharpness and satisfying texture Look for a high quality mustard with visible grains for better flavor
• Prepared horseradish: provides heat and a unique zip Choose a freshly opened jar to get the most pungency
• Ketchup: brings sweetness and a bit of tang Opt for a variety without high fructose corn syrup
• Lemon juice: brightens the sauce and balances richness Freshly squeezed lemon gives the freshest citrus pop
• Dried parsley: gives a herbaceous flavor and subtle earthiness Choose parsley that is still vibrant green for best results
• Dried snipped chives: add mild onion notes and a bit of color Look for chopped chives with a bright green hue
• All purpose Creole seasoning: offers bold Southern flavor Use a well balanced blend with paprika garlic and cayenne
• Minced garlic: makes the flavor more savory Fresh or jarred garlic works just fine
• Worcestershire sauce: gives the recipe depth and a touch of umami
• Sugar: is optional for rounding out flavors Just a pinch helps balance heat and acidity if you’d like

Step by Step Instructions

Mix the Sauce:

Whisk all the ingredients together in a bowl or large measuring cup Make sure the mixture turns completely uniform and creamy Scrape the sides with a spatula to get everything incorporated Make sure there are no streaks of mayo or floating herbs

Chill the Flavor:

Cover the sauce and set it in the refrigerator for at least thirty minutes before serving This lets the flavors develop and gives the sauce a cool creamy texture The longer it sits the more the spice and aromatics mingle I often chill it while cooking the rest of the meal

Serve it Up:

Give your remoulade a good stir before serving Pair it with seafood grilled veggies burgers or anything that needs a little Southern flair Spoon it generously—this sauce is the star

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My personal favorite ingredient in this recipe is the horseradish because it brings a special heat you just cannot get from pepper alone My family always knows I have a batch ready for shrimp po boys or homemade seafood nights It has become a part of our special dinners and even casual fish taco nights

Storage Tips

Store your remoulade sauce in an airtight jar or container in the refrigerator It will stay fresh for about one week If you find any separation just give it a good stir before using Never freeze this sauce since the mayo base can separate when thawed

Ingredient Substitutions

If you need a dairy free version try using a vegan mayo with similar creamy texture For a different kick you can swap creole seasoning for Cajun seasoning Add fresh chopped herbs in place of dried ones for a brighter flavor

Serving Suggestions

This remoulade is perfect on top of fried or grilled fish crab cakes shrimp po boys or as a dipping sauce for roasted potatoes and vegetables I sometimes even spread it on a sandwich in place of regular mayo for extra zest

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Cultural and Historical Context

Remoulade originated in France but Louisiana cooks made it their own with bold spices and herbs Its creamy tangy personality speaks to the melting pot flavors of the South For me it is a symbol of Southern hospitality and vibrant table traditions

Frequently Asked Questions

→ What makes Louisiana remoulade unique?

This version features Creole seasoning, whole grain mustard, and horseradish for a spicy, tangy profile distinct from classic French remoulade.

→ Can I adjust the spice level?

Yes, increase or decrease the Creole seasoning and horseradish to taste for milder or bolder heat.

→ How long can the remoulade be stored?

Store in an airtight container in the refrigerator for up to one week for optimal freshness and flavor.

→ Which dishes pair well with this sauce?

It’s excellent on seafood such as shrimp and crab cakes, as well as grilled vegetables, burgers, and po’boys.

→ Can I use fresh herbs instead of dried?

Absolutely. Substitute fresh parsley and chives for dried; simply double the quantity for best results.